Harvest Kale Recipe

Inspired by B.GOOD

Time1h

Serves4

marinated kale, brussels sprouts, beets, roasted sweet potato, garbanzo beans, parmesan with lemon herb vinaigrette

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Ingredients

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1
Prepare the Vegetables
Wash and chop the kale into bite-sized pieces. Trim the ends of the Brussels sprouts and slice them in half. Peel and dice the beets and sweet potatoes into small cubes.
2
Roast Sweet Potatoes and Beets
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes and beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes until tender.
3
Sauté Brussels Sprouts
In a skillet, heat a tablespoon of olive oil over medium heat. Add the halved Brussels sprouts and sauté for 5-7 minutes until they are golden brown and tender.
4
Marinate Kale
In a bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the kale, massaging it with your hands to tenderize the leaves. Let it marinate for at least 10 minutes.
5
Combine Ingredients
In a large bowl, combine the marinated kale, roasted sweet potatoes, roasted beets, sautéed Brussels sprouts, and drained garbanzo beans. Toss gently to combine.
6
Add Parmesan
Sprinkle the grated Parmesan cheese over the salad and toss lightly. Adjust seasoning with salt and pepper as needed.
7
Serve
Serve the Harvest Kale salad immediately, drizzled with additional lemon herb vinaigrette if desired.